Baja Fish Torta

Name: Baja Fish Torta | Recipes | Trident Seafoods
Yield: 4 servings
Ingredients: 8 Trident The Ultimate Fish Sticks; 4 bolillo or hoagie rolls, split and lightly toasted; 1 cup shredded cabbage (red or green); 1 small tomato, sliced; 1/2 avocado, sliced; 1/4 cup pickled jalapeños, sliced; Fresh cilantro leaves (optional, for garnish); 1/4 cup mayonnaise; 1 tbsp lime juice; 1/4 tsp garlic powder; 1/4 tsp smoked paprika; Salt and pepper, to taste

25 minutes 4 servings

Crispy Trident Ultimate Fish Sticks layered in toasted bolillo rolls with shredded cabbage, tomato, avocado, pickled jalapeños, and fresh cilantro. Topped with a zesty Baja sauce made from mayo, lime juice, garlic powder, smoked paprika, salt, and pepper—perfect for a bold, flavorful bite.

Ingredients

8 Trident The Ultimate Fish Sticks
4 bolillo or hoagie rolls, split and lightly toasted
1 cup shredded cabbage (red or green)
1 small tomato, sliced
1/2 avocado, sliced
1/4 cup pickled jalapeños, sliced
Fresh cilantro leaves (optional, for garnish)

Baja Sauce:

1/4 cup mayonnaise
1 tbsp lime juice
1/4 tsp garlic powder
1/4 tsp smoked paprika
Salt and pepper, to taste

Directions

Prepare Trident The Ultimate Fish Sticks according to package instructions until golden and crispy.
Make the Baja Sauce: In a small bowl, mix the mayonnaise, lime juice, garlic powder, and smoked paprika. Season with salt and pepper to taste.
Spread a layer of Baja sauce on both sides of the toasted bolillo or hoagie roll. Layer one side with shredded cabbage, tomato slices, and avocado. Place two cooked fish sticks on top of each torta. Add pickled jalapeños for a spicy kick and garnish with fresh cilantro leaves, if desired.
Top each sandwich with the other half of the roll, gently pressing down. Serve immediately with extra Baja sauce on the side if desired and enjoy!